This Quick Indian Pulau Rice Recipe is made with brown rice, spinach, corn, potatoes, and peas! It makes the perfect side, or stand-alone dish for any occasion!
Wash the brown rice in a rice cooker. Drain out the water as much as you can.
In a small pot or frying vessel, add the cooking oil. When the oil is hot, add the cumin seeds and whole cloves and fry until fragrant (about 30 seconds). Add this (seeds, cloves, and oil) to the rice cooker while hot. Be sure not to burn yourself.
Mix the oil with the uncooked rice. This will help keep the rice separated once cooked.
Fill the rice cooker with the appropriate amount of water to cook 1 cup of rice. I usually add about 1/4-1/2 cup additional amount of water then the rice cooker calls for.
Wash and peel the red potato. Dice into 1/2-inch small cubes. Add the potato pieces to the rice cooker containing rice and water.
Add the frozen corn and frozen spinach straight in the rice cooker (without defrosting).
(optional) Add a pinch of saffron and/or frozen peas into the rice cooker.
Add salt to taste (do not add too much, you can always add more once the rice is done).
Mix all the contents in the rice cooker well. Cover and turn it on. Once the rice is done according to the rice cooker, unplug and remove the vessel.
Mix all the contents carefully. Note that most of the added veggies will probably be at the top of the rice so make sure you mix thoroughly. At this time, add some more salt to taste. Enjoy warm on the side or with your favorite curry!
Quick Indian Brown Rice Pulau Recipe with Spinach, Corn, & Potatoes https://vegetariangastronomy.com/simple-pulau-indian-rice-dish-vegan/